Cranberry Apple Muffins

This is one of those recipes I have made for years now. They are my oldest son’s (Nicholas) favorite muffins. Morning Glory – look of disappointment, banana walnut – not already again, carrot ginger – please no veggies in my muffin, are the responses I get from him for any muffin other than these. It’s hard to make everyone happy!

I use frozen cranberries all year around, but fresh should work just fine. They contain A LOT of FRUIT, so if you want more muffin than fruit, use a little less.

This batter can also be used to make a delicious cake. Put 3/4 of batter without fruit into 8 or 9 inch (20 – 22.5 cm) round greased baking tin and top with fruit. Put remaining dough in small dollops on top of fruit and sprinkle almond-sugar mixture over it. Bake for 50-60 min. until wooden toothpick comes out clean.

Makes 12

Ingredients

  • 2 cups whole wheat pastry flour (or 1 cup whole and 1 cup white spelt flour)
  • 1/2 cup finely ground almonds
  • 2 1/2 teaspoons baking powder
  • Pinch salt
  • 1/2 cup buttermilk or plain yogurt
  • 1/3 cup unsweetened apple sauce
  • 1/3 cup almond, olive or coconut oil
  • 1 large egg
  • 1/2 cup maple syrup or 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 apples, peeled, cored and cut into small chunks
  • 1 1/2 cups frozen cranberries

 Topping

  • 1 tablespoons ground or slivered almonds
  • 1/2 tablespoon brown sugar

 

Method

Preheat oven to 350F (180C).

Place apples and cranberries in small pot. Cover and cook on low heat until apples have slightly softened and cranberries are defrosted, about 5-7 minutes. Remove from stove.

Sift together flours, almonds, baking powder and salt.

In a separate bowl, mix buttermilk (or yogurt), egg, apple sauce, oil, maple syrup (or sugar) and vanilla extract. Pour into dry ingredients and gently mix to combine. Do not over-mix, mixture can be a bit lumpy. Fold in apples and cranberries.

Line a 12-cup muffin tin with paper cups. Spoon batter into cups. The muffins will rise, but hold their shape pretty well, so spoon as much batter in each cup as it can hold.

Mix remaining almonds and sugar and sprinkle on top of muffins.

Bake for 25 minutes or until wooden toothpick comes out clean.

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